Mouth-Watering Low-Fat Cheesecake
Photo credit: Bigstock
Looking for an easy-to-make and delicious cheesecake recipe that will also be weight-loss friendly?
Look no further as this low-fat cheesecake treat will make you wish you had at least a million more taste buds in your mouth to soak in all the deliciousness!
Let’s get busy!
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Ingredients
- 9 whole low-fat cinnamon graham crackers, broken in half
- 2 tablespoons unsalted butter, melted
- Cooking spray
- 2 8 -ounce packages Neufchatel cream cheese, softened
- 2 8 -ounce packages fat-free cream cheese, softened
- 1 1/2 cups sugar
- 1 cup reduced-fat sour cream
- 2 large eggs plus 3 egg whites
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- Assorted toppings
Step By Step Preparation
- Preheat the oven to 350 degrees F.
- Pulse the graham crackers, 1 to 2 tablespoons water and butter in a food processor.
- Coat a 9-inch springform pan with cooking spray and press the crumbs onto the bottom. Bake until browned (about 8 minutes).
- Beat cream cheeses and sugar with a mixer until smooth, then beat in the sour cream. Add 3 egg whites, 2 whole eggs, flour, vanilla and lemon zest to the mix. Beat on medium speed until the mixture becomes fluffy. Pour over the crust.
- Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake for 1 hour and 10 minutes. NOTE: The cake should be set but the center should still jiggle.
- Turn the oven off but keep the cheesecake inside with the door closed for 20 more minutes. Transfer the cake to a rack, run a knife around the edge, and let it cool completely.
- Chill until firm (at least 8 hours) and top with fresh juicy fruit.
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